Tag Archives: ginger

Kazakhstan…

Thursday, July 18 –

This dinner was just BestestFianceEver and I again, so I had to modify the recipe. I put a chopped up quarter of an onion into a hot pan with a drizzle of oil. I let that cook until it was starting to soften. Then I added some chopped garlic and photo 1(1)ginger, then sprinkled on some paprika, saffron, nutmeg, salt, and pepper. I let that warm up with the onion and fill the house with yummy smells. Then I put two chicken breasts in the middle of the pan and let them brown on both sides. Once they were browned I poured in some chicken broth, covered the pan, and let it simmer for about ten minutes (flipping the breasts once). When they were almost done I took the lid off, added the lemon rind, and let the broth simmer down.

We were really late for dinner to I just chopped up some prunes and dried apricots and added those to packaged steamable rice. When it was done in the microwave I added slivered almonds, stirred the whole thing, and added it to the plates. I know this cut out some of the ingredients, but that was just the hurried decision I made. With salad on the side, dinner was ready.

The chicken was nice and juicy but a little bland. I probably didn’t get enough of the seasoning onto the onion mixture. The rice was a good way to soak up the broth and the veggies. And the salad was a perfect way to start the meal. All in all, it gets a thumbs up.

Kazakhstan
(recipes borrowed from the cooks at: www.cookadvice.com)

Kazakh Lemon Chicken

  • 1 T olive oilphoto 2(1)
  • 2 Whole chickens (3-lbs ea)
  • 2 t Ground ginger
  • 1 t Paprika
  • 3 Cloves garlic, minced
  • 1 Large onions, chopped
  • 1⁄4 t saffron
  • 1⁄2 t Nutmeg
  • 2 t Salt
  • 2 T Black pepper Fresh grnd.
  • 2 c chicken stock
  • 1 c Green olives chopped without pimientos
  • 4 T Lemon rinds minced

Cooking Kazakh Lemon Chicken

1. Heat olive oil in a roasting pan and place chickens, breast down in the pan. Combine ginger, paprika, garlic, onion, nutmeg, saffron, salt pepper in a bowl.

2. Rub this mixture onto the chickens and season to taste with Add enough water to cover chickens halfway.

3. Cook on High heat until boiling.

4. Remove pan from heat and place in 400 degree F. oven. Bake, uncovered, for 30 mins.

5. Turn chickens continue baking until tender golden brown, approx.

6. 25 mins.

7. Move chickens to serving platter.

8. Place pan on stove top bring the chicken juices to a boil.

9. Add olives and lemon rind.

10. Reduce heat to Low simmer 5 minutes.

11. Spoon sauce over chickens serve.

Kazakh rice

  • 1 1⁄2 c Rice
  • 1⁄3 c Slivered almonds
  • 2 garlic cloves, minced
  • 1 Med. onion chopped
  • 1⁄2 c Chopped dates pitted
  • 1⁄3 c Chopped prunes pitted
  • 3 Dried apricots; chopped
  • 1 T Salt
  • 1 c Lamb finely ground – cooked
  • 1 T Vegetable oil

Cooking Kazakh rice

1. Mix the lamb, almonds, fruits, onion, salt, and garlic in a large bowl.

2. Cook the rice until almost done.

3. Be sure to add the oil to the rice as it cooks.

4. Do not drain! Add the lamb mixture and finish cooking the rice.

5. Serve as a side dish or as main course.

6. This is an easy dish that is a palate pleaser.


Jersey…

Friday, June 28 –

I was looking forward to this dinner pretty much since I started looking online for recipes. There are just so many amazing options to choose from. photo(24)

This dinner we had: BestieExtraordinaire and Mistress Whiskey (herb pancakes stuffed with chargrilled peppers and goat cheese), ChinUp and MyBuddy (fresh pea and tarragon tartlets), WingWoman (seasonal fruits with cream), TroubleWalking and ImpishSmile (wine), and BestestFianceEver and yours truly (white fish with orange glaze, barbecued sweet corn with a chili and honey butter, and wine).

Instead of tuna we decided to use cod to save a little bit of money. I put the slab of fish onto foil, poured the orange glaze sauce over the top, wrapped it up, and stuck it on the grill. Then we put the corn on the grill, shucked them, and then drizzled the chili honey butter on top. The stuffed pancakes were gluten free, but still pretty good. And the tart was a wonderful flavorful dish, bright with the peas and tarragon. For the dessert, WingWoman and I put strawberries, raspberries, and blueberries on a plate, then topped them with freshly whipped cream. Perfect for a hot summer night.

This was definitely one of the better dinners lately, and I’m glad that so many people could join us! Thank you!

Jersey
(recipes borrowed from the cooks at: www.ci-cooperative.com)

Albacore Tuna
This tuna is line caught by a Cornish boat off the coast of Spain. Apparently we have a quota there which is currently being fished. It is also known as longfin due to its long pectoral fins and it is tagged. It is a pinky grey colour with a flakier texture than yellow fin tuna. Cook as for yellow fin tuna, i.e. quickly in a hot pan. Do not poach.

Sauce:

  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 2 tbsp orange juice
  • 1 tbsp orange marmalade
  • 1 teaspoon dried mixed herbs
  • salt and black pepper
  • fresh orange rind to garnish (optional)

In a large frying pan or shallow pan mix all the sauce ingredients. Bring to the boil then reduce the heat and add the fish. Cook for 6-8 minutes (depending on the thickness of the fish) turning once. Serve with noodles or rice.

Barbecued Sweet Corn with a Chili and Honey Butter

  • 4 sweetcorn, preferably still in the husk
  • Sunflower oil

For the flavored butter:

  • 100g (4oz) butter
  • 1 red chili, finely chopped
  • 1 teaspoon freshly grated root ginger
  • 2 tablespoon finely chopped fresh coriander
  • 2 teaspoon honey
  • Grated zest and juice of 1 lemon or lime
  • Salt and freshly ground black pepper

Leave the sweetcorn whole and soak in water for one hour before use. Place all the ingredients for the flavored butter in a food processor and whiz until smooth. Then either spoon the butter onto a sheet of cling film and roll it up into a sausage shape and chill for two hours or simply pile into a bowl and chill. When you are ready to cook and have the barbecue ready, pat the sweetcorn dry and brush the husks with a little oil. Cook over a moderate heat turning until patched brown on all sides. Sweetcorn without husks can be cooked wrapped in buttered kitchen foil. It will take about 20 minutes. When cooked, remove the foil or peel back the husk and serve with thin slices of the chilled flavored butter on top of the hot corn.


Indonesia…

Wednesday, April 11 –

Did I mention that I am not very good at measuring spices and sauces and stuff? This dinner was a prime example of that, in the best way possible. I took the recipes below and made them me-ified. I will try to photo(9)recreate for you what we did. Thank you to WingWoman and LightsOn for hosting and grilling this amazing dinner!

Chicken – I cut two breasts into thin strips so that they cook evenly and quickly (no one likes raw chicken). The marinade was coconut milk (about a tablespoon), water (about 1/8 of a cup), red curry paste (about two tablespoons), and brown sugar (about 1-1/2 tablespoons).

Shrimp – WingWoman thawed them and put them in the marinade. Fortunately they were already shelled and cleaned. The marinade was tamari, honey, sriracha, garlic, and sweet WingWoman love.

Lamb – I used cubed stewing lamb meat. The marinade was Ketjap Mani (Indonesian sweet soy sauce, about half a cup), garlic (two chopped cloves), ginger (grated root, length of about an inch), brown sugar (about a tablespoon), and lemon juice (half a lemon).

Veggies – I used bell pepper, onion, zucchini, and mushrooms. The marinade was tamari (I just poured and stirred the veggies until it looked right), hot chili paste (about three tablespoons), lemon grass (one fresh stalk, chopped), and garlic (three chopped cloves).

Rice – WingWoman put rice, water, coconut milk, red curry paste, and peas in the rice cooker.

Dessert – Fresh mango!

As you can see, it wasn’t very well measured. But goodness, was it good! LightsOn did all of the barbequing and they turned out fabulously. We ate like blog-kings! I think I need this dinner on the menu once a month. Mmmhmm!

Indonesia
(recipe borrowed from the cooks at: www.indochef.com)photo(10)

Indonesian Sate’s

  • 500 gr. of Beef, Pork or Chicken

Marinade:

  • 1 Onion
  • 1 Garlic clove
  • 30 ml Dark Soya sauce
  • 1 teaspoon Coriander powder
  • 1 teaspoon Lemon Grass
  • 1 teaspoon Hot Chilli paste
  • 1 glass red wine (optional)
  • 30 ml water

Preparation:  Dice the meat in to 2 cm square cubes and put onto bamboo skewers (about 4 per stick). Combine all the marinade ingredients into a food processor and make into a smooth paste. Poor this over the prepared sate’s and leave to marinade for at least 2 hours. Cook the sate’s on the barbecue or under the grill for 5 -10 min. until done and serve with hot Peanut Sauce.

Babi Kecap

  • 500 gr Tender Pork
  • 1 large Onion
  • 2 Garlic cloves
  • 3 cm fresh Ginger
  • 30 gr dark sugar
  • ½ cup Ketjap Manis
  • 2 cups Water
  • Lemon juice
  • 1 stock cube
  • Pepper & Salt

Preparation:  Finely dice Onion, Garlic and Ginger. Cut Pork into strips. Add Sugar, Pepper and Salt. Fry in small saucepan until Onion is soft and the pork is dark. Add the Ketjap Manis (sweet Indonesian soya sauce) and water, Lemon juice and stock cube and leave to simmer on a low flame for about 30 min.


Guinea-Bissau…

Sunday, February 17 –

Last night’s dinner was a good jump-start to my love for this project. Thank you to my friends that continue to support this effort. We had BestestFianceEver, WingWoman (Jollof), ChinUp (Frango de Churrasco de photo(9)Guiné), and MyBuddy – with LightsOn showing up to hang out right at the very end of the evening.

I took one look at the name of this dish, and knew I had to make it. BestestFianceEver LOVES split pea soup, so it was a no-brainer to pick it. I did, however, change the recipe to this one instead – knowing that the flavor of boiling meat is just not my favorite. So I followed the new recipe to the letter except I used bacon fat to cook the onions and celery, and used the cooked bacon in the soup instead of ham. So I pretty much kept with the spirit of the soup, but didn’t stick with the cooking method. Figures, at the rate I’m going, right? Also, I didn’t measure any of the spices I put in (tumeric, thyme, basil, black pepper, salt, cayenne, 2 bay leaves), I just kept shaking until it looked spicy enough for an entire pot of soup.

The soup was thick and very potato-y, but the spices and heat were incredible. I will definitely keep this recipe around, just take out about half of the potatoes. The jollof was a perfect combination of rice and cabbage, and was also a great compliment to the chicken, which was lemony, spicy, goodness. Of all of the plain meals we have had for African countries, this was definitely not one of them. Huge success all the way around.

Can’t wait to move on to the H countries – with more potlucks coming up in the I countries. Exciting!

Guinea-Bissau
(recipe borrowed from the cooks at: www.celtnet.org.uk)

Pea Soup and Meat

  • 900g neck of mutton or lamb, sliced
  • 1 small pork shank
  • 4 strips bacon, cut lengthways into strips
  • 450g split dried peas
  • 100g rice
  • 2 large celery sticks, finely chopped
  • 2 large potatoes, coarsely grated
  • 2 large carrots, coarsely grated
  • 1 large onion, finely chopped
  • 2 bay leaves
  • salt and pepper to taste

Method: Place all the ingredients (except peas and rice) into a large cast iron casserole pot. Add 2l water, cover and bring to the boil. Lower the heat and allow to simmer for 2 hours. Towards the end of cooking you will need to stir frequently to prevent burning. Add the peas and rice to the pot along with 2.5l water. Season to taste, cover and simmer for 2 hours. Again, stir frequently as the soup thickens to prevent burning. Serve immediately either as a soup, ladled into bowls, or as a stew with rice.


Grenada…

Monday, January 14 –

This dinner definitely won a place in my top ten dinners from this project. BestestFianceEver even agreed with me, which makes it super, extra delicious times two. If you like pork loin, you will love this recipe.photo(12)

I started with the pork roasting part of the recipe by chopping the shallots, dumping them into a mixing bowl, then throwing all of the spices on top. I put the two tenderloins (that came in one 2-3/4 pound package) into the bowl and moved them around to coat with the mixture. Most everything stuck to them without much effort. Then I put the spiced pork onto a roasting rack and put it in the oven at 450*.

Next was the sauce – mince the ginger and throw it all into a pan, let simmer. I let it simmer almost the whole time the pork was baking so that it was nice and gingery.

Finally, the salad. I threw the black beans and frozen corn into a colander and rinsed it all at the same time. Then the corn and black beans were put into a mixing bowl and I added the rest of the recipe, mixing well.

For plate presentation I put a pile of spinach leaves (torn into more bite-sized pieces) in the middle, scooped the salad on top, placed slices of avocado onto the top of the salad, then the sliced pork. It did take longer for the pork to reach 155* in the middle than the recipe said, so it is important to check it before you cut into it. Also, remember to let your cooked meat rest for a few minutes so that the juices all stay inside the meat. Slice, then serve. Drizzled over the top of the whole thing was the orange-ginger sauce. Dinner was served!

The meat was juicy, the sauce was perfectly gingery, the salad was a nice counter flavor – all in all it was amazing. I will be making this dinner and variations of it much more often now. Please, do try this at home!

Grenada
(recipe borrowed from the cooks at: www.caribbeanchoice.com)

Roast Pork with Black Bean, Heart of Palm, and Corn Salad

Roast Pork:

  • 3 shallots, chopped
  • 2 bay leaves, crumbled
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon ground ginger
  • 2 3/4-pound pork tenderloins

Sauce:

  • 1 1/2 cups fresh orange juice
  • 1/4 cup minced shallots
  • 3 tablespoons brown sugar
  • 2 tablespoons minced peeled fresh ginger
  • 2 bay leaves
  • 3/8 teaspoon ground allspice

Also:

  • Fresh spinach leaves
  • 2 avocados, peeled, pitted, sliced crosswise
  • Minced fresh parsley

Black Bean, Heart of Palm, and Corn Salad:

  • 1 16-ounce can black beans, rinsed, drained
  • 1 10-ounce package frozen corn, thawed, drained
  • 1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds
  • 2 large tomatoes, seeded, diced
  • 1/2 red onion, minced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon ground coriander

METHOD / DIRECTIONS:

For Roast Pork: Preheat oven to 450°F. Combine shallots, bay leaves, salt, allspice and ginger in small bowl. Add generous amount of pepper. Rub mixture into pork. Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150°F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving.)

For Sauce: Combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

For Salad: Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)

Line platter with spinach. Mound black bean salad in center. Slice pork. Alternate pork and avocado slices around salad. Discard bay leaves from sauce and drizzle sauce over pork and avocado. Sprinkle with parsley.


French Polynesia…

Saturday, November 3 –

This dinner was much less orchestrated, much less planned, and workout out just fine anyway. We decided to combine BigMan’s birthday with this dinner so everyone could get together, and in the chaos of our Halloween party I told A LOT of people about it. But I had no idea who would really show up. So I just picked one dish and let the rest happen by itself.

The people who showed up were: BestestFianceEver, Hot Momma (wine), Mr. Hero (birthday cake, plates, ice, rum, and sodas), BigMan, MissingMan, WingWoman (squash coconut soup),  LightsOn, ChinUp (Tahiti-style Mahi Mahi), MyBuddy (Coconut Vanilla Prawns), and I cooked Polynesian pork ribs and rice and provided some wine.

These ribs were the easiest thing in the world to make. I bought four pounds of pork ribs (the meaty kind), cut them apart to fit better then added two chopped onions, six minced garlic cloves, and a whole can of crushed pineapple. I set it to cook on low in my crock pot for eight hours. By the time I came back to it, the meat had fallen completely off the bones and it smelled heavenly. So I drained the liquid into a bowl, thinking I might need it, then pulled all the loose bones out, and put it back into the pot. It looked like chunky pulled-pork.

Into a small bowl went one and a half cups of ketchup, six tablespoons brown sugar, six tablespoons of hoisin sauce, and a chopped up length of ginger that was about the size of my thumb, just a little thicker. I left the chop pretty course so that we would get little sparks of ginger along the way. (My mouth is drooling right now thinking about it…) I dumped this mix on top, mixed it altogether, turned it on high for about 45 minutes, came back and it was sticky, lumpy, and delicious.

The mahi mahi was pretty good, but it would have been better if we could have served it right away. We had to wait for everyone to show up so it had dried out a little. The coconut vanilla prawns were soupy and sweet – not the way I prefer my seafood. I want my seafood to be savory or spicy. So it was ok, but I personally didn’t like them much. The squash coconut soup was bland at first. Then we added more salt, pepper, chili powder, and, of course, bacon. Because all squash soups (in my humble opinion, anyway) deserve a little smoky, salty bacon to round off the flavor.

All in all it was a successful, friend-, rum-, and wine-filled evening. Thanks to everyone who showed up for BigMan’s birthday!

Next up – G countries!

Polynesian Pork Ribs

  • 2 lbs boneless country-style ribs
  • 1 garlic clove, minced
  • 1 small onion, sliced
  • 8 ounces crushed pineapple, undrained

Sauce:

  • 3/4 cup ketchup
  • 3 tablespoons brown sugar
  • 3 tablespoons hoisin sauce
  • 1 teaspoon ginger root, grated

Cooking Instructions:  Spray slow cooker with nonstick cooking spray. Place pork ribs, garlic and onion in slow cooker. Spoon about half of the pineapple with some of the juice over ribs. Reserve remaining pineapple and juice. Cover; cook on low setting for 8 to 10 hours. About 35 minutes before serving, drain and discard cooking juices from slow cooker; wipe edge of cooker clean. In small bowl, combine ketchup, brown sugar, hoisin sauce, ginger root and remaining pineapple with juice; mix well. Spoon or pour evenly over ribs. Increase heat setting to high; cover and cook an additional 25 to 30 minutes or until ribs are glazed. Servings: 6


Fiji…

Friday, October 5 –

Fiji turned into a house full of friends, an entire kitchen full of food, and lots of empty wine bottles by the end of the night. We had: BestestFianceEver, Bestie Extraordinaire, Mistress Whiskey, MoneyShot, RubsWithLove, Sir VJ, GingerNuts, NoPoots, ChinUp, and MyBuddy. Bestie Extraordinaire and Mistress Whiskey made squash and chana dhal, MoneyShot brought a salad and wine, RubsWithLove made a ceviche, Sir VJ made crabby patties and a remoulade, GingerNuts and NoPoots brought wine and bread, ChinUp and MyBuddy made ginger fish and brought wine, and I made Fijian raita, chicken palau, and rice and brought wine. Holy goodness, it was a lot of food and wine!

I started by making the raita so that the flavors could sit and blend a little in the fridge. I grated the cucumber and lightly salted it and let it sit in a colander while I grated the carrot and chopped the jalapeno. Blended altogether in the yogurt it turned a pale orange color from the carrot juices. I wrapped it up and let it chill while I started on the chicken.

Starting the chicken dish I chopped an onion, the cloves of garlic, the jalapenos (keeping the seeds), and the chicken and set them separately in bowls. I also chopped half an onion and the cilantro for the rice. With the pan hot I put in the oil, then the onion and garlic, then the spices (using curry powder instead of curry leaves, but everything else as it is listed below). Once the onion was translucent and starting to brown I put in the rest of the spices and the jalapenos. In went the chicken and the salt. Left to simmer I moved on to the rice.

I changed up the rice so that I sauteed the onion, spices, and rice but then I dumped it all into my rice cooker. I knew I had someone that was coming over that doesn’t like to eat chicken and I wanted the rice available as a side without being tainted, so I kept them as separate dishes.

Did I mention there was a lot of food? Delicious, aromatic, mouth-watering food. The crabby patties with the remoulade were everything you ever wanted out of a crab cake. The squash and chana dhal was flavorful without being too spicy. It had a good, not-too-gooey texture. The chicken palau was spicy but a little dry. It could have been cooked for much less time. The ginger fish was moist, flaky, and simple in flavor, which worked really well with the rest of the dishes on the plate. The rice went with everything. The salad added a good crunch. And last but not least, the ceviche was so good that I can’t even properly explain it. Wrapped in butter lettuce with tender fish and a tangy sauce, it was perfect.

There might have been 11 of us, but we were all well fed that night. Three cheers to Fiji and their exceptional food!

Fiji
(recipes borrowed from the cooks at: www.angelfire.com and www.fijibure.com)

Fijian Raita

  • 2 cups light sour cream or yogurt
  • 1 cucumber, grated
  • 1 carrot, grated
  • 1 clove garlic, minced
  • 1 green chili such as Serrano or jalapeno, seeds and stem removed, minced
  • 1 teaspoon cumin
  • Salt to taste

In a bowl, combine all ingredients and mix well. Allow to sit for an hour to blend the flavors. Yield: 6 servings. Heat Scale: Medium

Chicken Palau (Pulao)

  • 1 whole chicken (cut in curry pieces)
  • oil 4 tablespoons
  • 1 onion, chopped
  • 5 cloves of garlic, chopped
  • curry leaves – 6
  • cumin seeds (jeera) 1 teaspoon
  • mustard seeds (sarson) – 1 teaspoon
  • fenugreek seeds (methi) – 1/2 teaspoon
  • cardamom pods – 3
  • cloves – 3
  • cinnamon stick – 1 small piece
  • Palau masala or garam masala – 2 teaspoons
  • 3 chilies – chopped
  • salt to taste

For rice

  • water – 6 cups
  • rice – 3 cups, washed and drained well
  • ghee or oil 3 tablespoons
  • 1 onion
  • cardamom pods – 3
  • cloves – 3
  • cinnamon stick – 1 small piece
  • 1/4 chopped fresh coriander leaves (dhania)

Method:  Heat up a fairly large pot, add oil, then onion, garlic, curry leaves, cumin, mustard, fenugreek, cardamom, cloves and cinnamon stick. Cook for stir for approximately 5 minutes. You may add a little more oil if it sticks to pan. Add palau masala or garam masala and chili. Stir for a minute then add chicken. Stir for a couple of minutes. Add salt. Let cook for 45 minutes on slow/medium heat. Add 1/4 cup water if it sticks. On another burner heat up ghee [clarified butter]. Add onion, cardamom, cloves and cinnamon. Add rice and fry for approximately 5 minutes. You may add a little oil if it sticks to pan. Add water and let cook for ten minutes. Add cooked chicken. Stir all together and let cook for a further 10 to 15 minutes on low heat without opening lid. Lastly add coriander, stir and switch off burner. Adjust salt. Serve and enjoy.

Ginger Fish

  • 2-3 pounds of snapper, grouper or cod — or any firm white fish
  • 1 lemon
  • 2 T vegetable oil
  • 1/4 cup Soy Sauce
  • 1/4 cup corn oil
  • 3/4 cups white wine
  • 1 clove garlic, crushed
  • 2 tsp grated fresh ginger root
  • 2 tsp sugar
  • parsley, coriander or slivered ginger root for garnish

Rinse & dry fish well. Cut lemon in half and squeeze, rubbing juice into fish, inside & out. Refrigerate for about an hour then rub with vegetable oil and place in a shallow baking dish. In a blender, mix thoroughly soy sauce, corn oil, white wine, garlic, sugar and ginger. Pour over fish. Bake at 350 degrees for about 40 minutes until the fish flakes easily and juices are opaque. Baste frequently with sauce. Garnish & serve. Yields 6 portions.

Squash and Chana Dhal

  •   1 cup channa dhal (yellow split peas)
  • 1 small yellow squash, peeled and sliced
  • 2 teaspoons vegetable oil or clarified butter
  • 2 medium onions, chopped
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin seed
  • 1½ teaspoons red chili powder
  • 1 teaspoon mustard seed
  • ½ teaspoon crushed garlic
  • ½ teaspoon minced ginger
  • ½ teaspoon salt
  • 1/4 cup lemon or lime juice
Wash the split peas thoroughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft. While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.